How To

Rubs

Rubs will enhance the flavor of any meat, the amount of rub used is according to your own taste. For large cuts of meat I tend to be more generous with the amount of rub I use. For an 8lb Boston Butt, which is going to spend hours in a smoker, I use a generous coating of Bob’s #7 Wing and Rib Rub as opposed to a pork chop which I’m more conservative with the rub. I use disposable rubber gloves when applying the rub. You can wrap the meat in plastic wrap and refrigerate for several hours or overnight if you wish.

Seasoning

When using Bob's #7 or #8 as a seasoning start out conservatively and add more according to your own taste. Both are great on meat, fish and vegetables. They can also be a great substitute for salt of pepper!

Marinading

Place the cut of meat in a Tupperware container and add Bob's #2 or #3 BBQ sauce till the meat is completely covered, replace lid and refrigerate for several hours or overnight. Be sure to dispose of sauce used after placing meat on grill.

BBQ

I like to brush on Bob's #2 or #3 BBQ sauce while the meat or fish is cooking on the grill. I brush with each turn except the last one which allows the sauce to caramelize.

Dipping

Bob's #2 and #3 make great dipping sauces for any type of meat, fish or vegetables! I always add some room temperature sauce to every plate for that extra kick!

Thanks to Tom Horsman for putting the #2 sauce and all purpose rub to good use!

Recipes

Easy Smoked Pulled Pork

Take an 8 to 10 pound Boston Butt with good fat cap and brush with olive oil.

Generously rub with Bob's #7 Wing and Rib Rub and refrigerate for several hours.

Place in smoker, fat side up, at 225 degrees for 6 hours, I prefer hickory wood chips because it gives the pork a bold smoked taste, you should give the meat between 3 to 4 hours of smoke.

Remove from smoker and place in crock pot for another 5 to 6 hours on a low setting, you will have a good amount of rendered fat and liquid and when you can easily remove the bone it's done!

Your home will smell like a BBQ Restaurant! Pull the pork while it's still in the crock using 2 forks and serve on a fresh roll or on a plate topped with Bob's #2 or #3 Sauce and coleslaw! Serve with your favorite sides! While Competitive teams never use crock pots they achieve the same results by wrapping the meat at a certain stage of cooking in order to maintain moistness and flavor.

BBQ Chicken WIngs

Place wings on grill, watch closely so they don't burn, turn over when they get good color and brush cooked side generously with Bob's #2 or #3 Sauce.

Turn again when there is good color and brush with Bob's Sauce, turn one more time till desired color! Remove from grill and brush one more time with Sauce! Enjoy!

Pork Belly Burnt Ends

Trim Pork Belly

Cut into 1 1/2" to 2" cubes

Sprinkle with olive oil, mix well. Then add Bob's #7 Wing and Rib Rub and mix till all pieces are generously covered and place on rack. I use a wire rack with 1/2" squares to place in smoker.

Place in smoker at 250 degrees for 3 hours. I use hickory wood chips which gives the meat a nice bold flavor.

Remove and place into a disposable aluminum pan, add 1/2 stick of butter and about 1 cup of Bob's #2 or #3 BBQ sauce and mix thoroughly, cover tightly and place back in smoker for 1 1/2 hours at 200 degrees.

Uncover and cook for an additional 15 minutes.
Enjoy!

Thanks to THEREALSHOWBBQ!

Smoked Baby Back Ribs

Peel the membrane off the back of each rack of ribs. The membrane, also known as the silver skin, is the thin membrane on the bone side of the rack of ribs. Use a sharp knife to peel up one corner then use a paper towel to grip and peel off. It is important to peel off this in order to allow the smoke to penetrate the meat from the bone side.

Rub with Bob's #7 Pork Rub over all sides of rack, be conservative. Wrap and place in refrigerator for at least an hour, overnight preferred.

Fill wood chip tray(s) with hickory wood chips that have been soaking in water for at least an hour (this will allow the chips to burn slower and give you more smoke).

Start smoker and keep temperature at around 225 f .

Once the wood chips start to smoke add your ribs (curved side down) and make sure if you are cooking more than one rack they aren’t touching each other. Smoke will only penetrate the meat for about an hour but I like to give my racks about 2 hours of smoke.

After 3 hours remove rack(s) and place on double layer of heavy duty foil (curved side up) and drizzle with honey, add a little water or other preferred liquid and wrap (making sure the foil is sealed tightly).

Place wrapped ribs back in smoker (curved side up) for 1 ½ hours then remove from smoker and unwrap ribs. Be careful at this point because there will be a lot of liquid and it will be very hot, I cut one end of foil and pour out liquid before removing ribs.

Place unwrapped ribs back on grill (curved side down) for about 30 minutes or till desired tenderness.

Remove from grill, slather with BOB’S SMOKIN’ SOUTHERN BBQ SAUCE, serve, and enjoy!
You are now the BBQ Master!

Thanks to Smo’King BBQ Tips & Recipes for making an excellent baby back rib video using our products!